Scaloppine with Tomatoes & Capers


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I particularly love these very thin slices of meat, as they are buttery soft and just vanish in the mouth. Even though this takes a few minutes in the pan, you can make it a bit ahead of time. Leave in the pan, covered, then just warm up to serve, with a little water drizzled in to get it back to the right consistency.


  • 1 egg
  • 8 thin pieces (150 g/ oz in total) beef carpaccio, about 10 x 8 cm (4 x 3¼ inches) each
  • about ½ teacup dry breadcrumbs
  • 4 tablespoons olive oil
  • 1 garlic clove, peeled and squashed with the flat of a knife
  • 1 cup chopped tomatoes (from a tin)
  • 3 or 4 basil leaves
  • 1 tablespoon capers in vinegar, drained, chopped quite fine


Whip the egg in a wide bowl with a little salt and add the beef slices. Turn them over to coat. Put the breadcrumbs on a plate. Remove the meat one slice at a time from the egg, shake off the excess and pat both sides lightly in the crumbs to loosely cover.

Heat the oil in a large non-stick frying pan and add the garlic and crumbed meat slices. Fry quickly, until lightly golden underneath, then turn and fry the other side. Add the tomatoes to the pan, around and over the meat. Scatter a little salt over, tear in the basil, lower the heat and simmer for 8 minutes or so. Add the capers for the last couple of minutes. Turn off the heat, cover and leave for 5 minutes or so before serving. If not serving immediately, keep covered.